Spiced Potato Pie
Curry in a pie. Why not? Make this vegetarian centre-piece for Sunday lunch, or as a pork-pie alternative for a picnic or cold lunch - just allow the pie to cool before serving with a salad. If you don't fancy the spiced potato, make the vegan hot water crust pastry below and experiment with your own pie fillings.
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For the filling
- 8 medium potatoes
- 1 tin lentils (I used black)
- 1 onion
- 1 chilli (according to taste)
- 1 tin chopped tomatoes
- 1 tbsp chopped ginger
- 2 tsp chopped garlic
- 1 tsp ground cumin
- 2 tsp mustard seeds
- 2 tsp mild curry powder
- 1 tsp turmeric
- 1 tsp ground coriander
- Oil for frying
For the pastry
- 450g plain flour
- 100g strong white flour
- 75g dairy free margarine (e.g. Stork)
- Pinch of salt
- 100g vegetable baking fat (e.g. Trex)
- 1 egg for washing (or dairy free milk for a vegan pie)
- First, make the filling. Peel the potatoes, and boil until just cooked.
- In the meantime, drain the lentils, rinse and leave standing in a sieve so that as much water as possible drains away.
- Finely chop the onion and gently fry in a little oil. Once the onion starts to soften, and the ginger, garlic, chilli and all of the spices. Stir well and cook for around 5 minutes until fragrant.
- Stir in the chopped tomatoes and drained lentils. Bring to a simmer and cook until the liquid has reduced.
- Once the potatoes are cool enough to handle, dice and stir into the spice mix. Set the filling aside while you make the pastry.
- Preheat the oven to 180C (fan).
- To make the pastry, mix the flours together in a bowl and rub in the margerine.
- Put the vegetable fat, salt and 200ml water in a pan and bring to the boil.
- Remove from the heat and pour into the flour mixture. Mix together with a spoon to form a dough then turn out onto a lightly floured surface. Knead briefly until smooth.
- Grease a round springform tin well. Use an 8 inch tin for a fairly deep pie.
- Take about 3/4 of the pastry and roll out to line the tin. Add the filling, being careful not leave gaps - lightly press the filling in to ensure it is even.
- Roll out the remaining pastry and cut around the base of the tin to create a lid. Place on top of the pie and crimp the edges well to seal. Cut two slits in the top. Beat the egg and brush the top of the pie (or use a dairy free milk for a vegan pie). Use any left over pastry to make decorations.
- Put the pie in the oven and cook for around 1 hour 10 minutes until the pastry is cooked through.
- Leave the pie in the tin for 10 minutes to cool then remove from the tin and either eat, or leave to cool completely to enjoy cold.
The Dairy Free Vegetarian http://www.dairyfreevegetarian.co.uk/